How to cook monkfish | How to cook absolutely everything | GoodtoKnow

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Ingredients:
1 portion monkfish, on the bone
20g rock salt
25g unsalted butter
4 spears asparagus
For the aioli:
125g pasteurised egg yolks
1 clove garlic, microplaned
1 teaspoon dijon mustard
2 tablespoons white wine vinegar
350g pomace oil
80g extra virgin olive oil
2 anchovies
2 tablespoons anchovy sauce
salt to taste
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